If I were to know it was so “painful” and hassle with the preparation works for this menu, I would rather give it a miss.
I had pat dried the chicken feet (alas, I should have dry it under the hot sun for three days!) and with that, I thought I would get only minimum oil splatter.
How wrong could I be? When I open the lid to check on the chicken feet, I was splashed straight away!
Till now, I still feel the pain when I press the oil-burn although it is recovering.
Anyway, this is the outcome; it taste not bad but I guess I’ve over-fried the chicken feet. It has a dry texture and it is not easy to suck the skin out of the bone.
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